Description
Coconut shrimp is a tropical sensation that brings the beach right to your dinner table. Each piece features succulent shrimp coated in crispy, golden flakes of coconut, delivering an irresistible crunch and a burst of flavor. Perfect for any occasion, this dish pairs beautifully with sweet chili sauce, making it an unforgettable appetizer or main course. Whether you’re hosting a casual dinner or a festive gathering, coconut shrimp is sure to impress your guests and create lasting memories.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil (for frying)
- 1/2 cup sweet chili sauce (for dipping sauce)
Instructions
- Preheat your oven to 400°F (200°C) if baking; line a baking sheet with parchment paper.
- In one bowl, combine flour, salt, and pepper. In another bowl, beat the eggs until frothy. Place shredded coconut in a third bowl.
- Dip each shrimp into the flour mixture, then into the eggs, and finally coat with shredded coconut.
- If frying: Heat oil in a skillet over medium heat and fry shrimp until golden brown (about 2-3 minutes per side). If baking: Place on the prepared sheet and bake for about 15-20 minutes, flipping halfway through until golden.
- Serve with sweet chili sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Main Course
- Method: Baking/Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 6 shrimp (150g)
- Calories: 300
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 160mg